A Changed Mind

Toward the end of December 2014, I decided that I needed to discontinue this blog. I began this blog to help me become Vegan and to see if it would improve my health, and it did in many ways. I had high hopes for my blog, but have been very busy with a second Masters degree.

Today I logged on to put an end to blogging my vegan thoughts for a few good reasons. First, there are tons of vegan bloggers today and lots. Second, there are lots of vegan recipes on the web and blogs. Third, my stats are horrid. So, even though I thought it was a great idea, I am going to stick with it!

Why? It makes me a better vegan! It keeps me aware, connected and wanting to do better. That and I haven’t tasted the ultimate vegan chili that soothes my soul.

2015 – it’s going to be an epic year!!!

Why – because I said so and it will be as good as we put our minds to be. So, let’s be E P I C ! ! !

Another Vegan’s Superbowl Menu

It happens! You’re invited over to someone’s place or you invite friends in to watch the Superbowl. You are a lucky vegan if all of your friends are vegan, but mine aren’t and figure I’m not alone. What to do! Aside from hearing all the gross oinking and mooing over their meat dishes, I’ll look past the chiding and stand firm with my vegan beliefs.  I may not convert ‘em, but am sure going to feed everyone some tasty vegan whole foods. Lips will be smacking and ummmm sounds will be happening out of those former mooing and oinking mouths! Here’s my simple yet hearty menu, cause I like to watch football and not be cooking in the kitchen for everyone else. Cook this up Saturday and give it a day to drive in the flavors. TOUCHDOWN!!

Black Bean Chili

Tomatillo Sauce

Fresh Salsa

Guacamole

Shredded Salad

Chips

Jalapeño Cornbread

Vegan Cupcakes – optional (not!)

What’s on my Menu for Week 2 of Vegan Kickstart

Week 2 of the 21 day Vegan Kickstart and am planning and cooking for a very busy week. I have lots of fresh veggies from last week, so didn’t shop for new food this week – saving money and time as I was out-of-town this weekend. I spent an overnight with two of my grand daughters – always fun and gives me a fresh perspective. My daughter cooked me a broccoli lentil vegan stew – sweet! She supports my veganism and is a vegetarian who eats fish (her naturopath wanted her to add fish back in her diet). Just saying, but I repect her choices as well!!

OK, back the food prep for the week and the Menu choices for the week:

Breakfast: Oatmeal and Almond Milk (like every morning)

This weeks lunch and dinners:

Quinoa Pilaf – preparing differently as I am using half for a Quinoa Salad for work potluck tomorrow

Ethiopian Tomato Salad

Almost-Instant Black Bean Chili (cut the recipe in half)

Layered  Rice, Beans and Lettuce (recipe to follow)

2 c. Cooked Brown Rice

Green Salad

If time allows:

Easy Cornbread Muffins

Weekly Standbys:

Whole Grain Bread

Humus

This is more than enough food for me and will keep me satisfied. The linked recipes are from the 21 Day Vegan Kickstart meal plan, cancerproject.org and NutritionMD. Now back to the kitchen to finish prepping for the week. Prepping saves me from eating what ever my eyes see and my hands grab (usually bad choices).